摘要
枸杞是一种药食两用植物,具有很高的营养价值和药用价值。主要研究以枸杞、大米为原料,通过响应面分析法优化低度枸杞米酒的最佳酿造工艺条件。结果表明,低度枸杞米酒的最佳酿造工艺条件为:32℃主发酵38 h,枸杞添加量12%,曲药添加量0.35%。
Medlar is a kind of material for both drug and food with high nutritional and medicinal values.This research mainly studied the fermentation technology of the medlar rice wine by response surface methodology using the medlar and the rice as the main materials.The result showed that the optimum fermentation technological conditions of the medlar rice wine were： 32 ℃ for the fermenting temperature,38 hours for the fermentation time,12 % for the addition of medlar and 0.35 % for the addition of wine yeast.
出处
《食品研究与开发》
CAS
北大核心
2012年第2期77-81,共5页
Food Research and Development
关键词
枸杞
米酒
发酵
响应面法
medlar
rice wine
fermentation
response surface methodology
